EP1954147B1 - Confectionery compositions - Google Patents

Confectionery compositions Download PDF

Info

Publication number
EP1954147B1
EP1954147B1 EP06804888.3A EP06804888A EP1954147B1 EP 1954147 B1 EP1954147 B1 EP 1954147B1 EP 06804888 A EP06804888 A EP 06804888A EP 1954147 B1 EP1954147 B1 EP 1954147B1
Authority
EP
European Patent Office
Prior art keywords
weight
dextrin
composition
inulin
oligofructose
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP06804888.3A
Other languages
German (de)
French (fr)
Other versions
EP1954147A1 (en
Inventor
Marijke De Brouwer
Alex Landuyt
Maurice De Vis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Barry Callebaut AG
Original Assignee
Barry Callebaut AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Barry Callebaut AG filed Critical Barry Callebaut AG
Priority to PL06804888T priority Critical patent/PL1954147T3/en
Publication of EP1954147A1 publication Critical patent/EP1954147A1/en
Application granted granted Critical
Publication of EP1954147B1 publication Critical patent/EP1954147B1/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to reduced sugar confectionery compositions; in particular chocolate compositions having a reduced sucrose content.
  • Regular chocolate compositions typically contain around 35 to 50% by weight sucrose.
  • Published PCT application WO 93/02566 describes reduced calorie chocolate compositions in which the sugar is wholly or partially replaced by inulin, branched inulin, linear or branched fructo-oligosaccharides or a mixture thereof, and optionally a high-intensity sweetener.
  • this invention provides a chocolate composition
  • sucrose in an amount of up to 30% by weight and a combination of dietary fibres which dietary fibre combination consists of a dextrin, an inulin and an oligofructose, and no artificial sweetener.
  • compositions of this invention therefore contain sucrose in an amount of up to 30% by weight, e.g. 15 to 30%, e.g. 20 to 29%, e.g. 24 to 26% by weight based on the total weight of the composition.
  • the dextrin may be present in an amount between 1 to 18% by weight based on the total weight of the composition, e.g. 3 to 14%, e.g. 6 to 10%.
  • the dextrin is preferably long-chain, e.g. a complex long-chain dietary fibre, and may be straight-chain, branched-chain or a mixture.
  • Dextrins suitable for the compositions of this invention include corn dextrin, malt dextrin, oat dextrin and wheat dextrin. Corn dextrin is preferred.
  • the dextrin is partially digestible.
  • Suitable corn dextrins are commercially available under the trademark Nutriose, e.g. Nutriose FM 10, from the Roquette company.
  • the inulin and oligo fructose are pre-mixed and used as a mixture.
  • the oligofructose inulin mixture is present in an amount of 1 to 17%, e.g. 4 to 13%, e.g. 6 to 11% by weight, based on the weight of the composition.
  • the oligofructose inulin mixture may comprise 10 to 90% by weight, e.g. 20 to 80%, short-chain fibres and 90 to 10% by weight, e.g. 80 to 20%, long-chain fibres.
  • the oligofructose inulin mixture comprises linear chains of fructose units linked by ⁇ (2-1) bonds and may comprise terminal glucose units.
  • the oligofructose inulin mixture comprises inulin with a degree of polymerisation (DP) greater than 10 and oligofructose with an average degree of polymerisation (DP) between 2 and 7.
  • a suitable oligofructose inulin mixture is available commercially under the trademark Raftilose Synergy1 from the Orafti company.
  • compositions of this invention may comprise a predominantly short-chain or low DP fibre component as oligofructose such as that available commercially under the trademark Actilight, e.g. Actilight 950P, from the Beghin Meiji company.
  • Actilight e.g. Actilight 950P
  • the short-chain or low DP fibre component is present in an amount of 1 to 17%, e.g. 4 to 13%, e.g. 6 to 11% by weight.
  • the weight ratio of fibre component, e.g. the oligofructose inulin mixture, or the predominantly short-chain fibre component, to dextrin may be 1:2 to 2:1, e.g. 1:1.5 to 1.5:1, e.g. 1:1.2 to 1.2:1 such as 1:1.15 to 1.15 to 1, e.g. 1.1:1 to 1:1.1.
  • the weight ratio of inulin to oligofructose may be between 1:5 to 5:1, for example 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, or 4:1.
  • the total amount of dextrin and oligofructose inulin mixture or dextrin and predominantly short-chain oligofructose fibres may comprise between 2% and 35% by weight based on the total weight of the composition, for example 8 to 25%, for example 10 to 20% by weight, e.g. 12%, 13%, 14%, 15%, 16%, 17%, 18% or 19%.
  • the dextrin, inulin and oligofructose components used in the compositions of this invention may be respectively in amorphous or crystalline form.
  • compositions of this invention comprise constituents typically used in chocolate.
  • constituents typically used in chocolate such as cocoa butter: between 15 and 30% by weight.
  • FCMP Full cream milk powder
  • skimmed milkpowder a combination of skimmed milkpowder and anhydrous milkfat: when present, between 2 and 30 % by weight, e.g. 20 to 25%.
  • Cocoa liquor between 5 and 60% by weight, e.g. 10 to 45%.
  • Emulsifier the applicants have found that suitable emulsifiers include lecithin, fractionated lecithin, ammonium phosphatide (AMF), castor oil lipids or polyglycerol polyricinoleate (PGPR), or a mixture of two or more of these.
  • the emulsifier may be present in an amount of up to 1 %, e.g. 0.5 to 0.7% based on the total weight of the composition.
  • Lecithin if used, may be present in form of a salt, e.g. phosphate.
  • preferred emulsifiers are lecithin phosphate or a mixture of AMF with PGPR.
  • compositions of this invention are free of artificial sweetener, e.g. intensive artificial sweetener.
  • Water-content is generally below 2% by weight, e.g. less than 1% by weight based on the total weight of the composition.
  • composition recipes 1A, 1B, 2A and 2B are prepared, using composition recipes 1A, 1B, 2A and 2B respectively. Comparative examples are shown under 3 with Table 1, and 4 with Table 2.
  • FCMP Full cream milk powder
  • a 1000kg batch is prepared using recipe 1A.
  • the mixing and refining steps are followed by conching. Conching takes place at 70°C.
  • a total cycle time of 9 hours is employed as follows: conche filling 3 hours dry conching 4.5 hrs finishing 0.5 hr pumping 1 hr total cycle time 9 hrs.
  • the vanillin is added in the finishing tank.
  • a 1000kg batch is prepared using recipe 1B. Processing, including conching, is performed in analogous manner to that of 1A using a somewhat higher conching temperature of approx. 100°C.
  • a 1000kg batch is prepared using recipe 2A.
  • the chocolate making process consists essentially of mixing, refining and conching in analogous manner to that of 1A. Conching takes place at approx. 70°C. A total cycle time of 9 hours is employed as follows: conche filling 3 hours dry conching 4.5 hrs finishing 0.5 hr pumping 1 hr total cycle time 9 hrs.
  • a 1000kg batch is prepared using recipe 2B. Processing, including conching, is performed in analogous manner to that of 1B. Conching takes place at a approximately 100°C.
  • a 5500kg batch is prepared for Composition 3A, a composition of the invention.
  • compositions 3B to 3E A 40 kg batch is prepared for each of compositions 3B to 3E as listed in Table 1.
  • Composition 3A receives 3.8, the highest score.
  • compositions 4B, 4C, and 4D are prepared using the blends as listed in Table 2.
  • a taste evaluation is undertaken in analogous manner to that for Examples 3B to 3E.
  • Composition 3A receives a score of 5, the highest score.
  • Table 1 REFERENCE COMPARATIVE EXAMPLES MILK CHOCOLATE, 40kg batch 3A 3B 3C 3D 3E 5500kg batch COMPOSITION Weight % wt % wt % wt % wt % wt % Sugar 42 24 24 24 24 24 24 Cocoa butter 24 24 24 24 24 24 24 24 24 24 24 24 24 24 24 Whole milk powder 22.5 22.5 22.5 22.5 22.5 Cocoa mass 11.5 11.5 11.5 11.5 11.5 11.5 Dietary Fibre (Inulin) 18 Dietary Fibre (Polydextrose) 18 Dietary fibre (oligofructose-inulin mixture) 9 18 Dietary fibre (Dextrin) 9 18 Emulsifier (soya lecithin
  • the present invention provides improved confectionery, in particular chocolate, compositions with a low sugar content which are better tolerated than hitherto known reduced sugar chocolate compositions and have an acceptable rheology.
  • compositions of this invention avoid an increase in fat content.
  • compositions of the invention demonstrate several advantages over known compositions. Thus, the compositions of this invention demonstrate several advantages over known compositions. Thus, the compositions of this invention

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Description

  • This invention relates to reduced sugar confectionery compositions; in particular chocolate compositions having a reduced sucrose content.
  • Regular chocolate compositions typically contain around 35 to 50% by weight sucrose. Published PCT application WO 93/02566 describes reduced calorie chocolate compositions in which the sugar is wholly or partially replaced by inulin, branched inulin, linear or branched fructo-oligosaccharides or a mixture thereof, and optionally a high-intensity sweetener.
  • US 5,711,982 describes compositions containing milk powders. Chocolate compositions containing either inulin or indigestible dextrin were found to be unacceptable.
  • The present applicants have found that known reduced sugar chocolate compositions suffer from a number of deficiencies, including poor mouthfeel and taste profile, difficult processability, and poor colonic and intestinal tolerance.
  • The present applicants have sought to overcome the drawbacks of hitherto known reduced sugar chocolate compositions.
  • In one aspect, therefore, this invention provides a chocolate composition comprising sucrose in an amount of up to 30% by weight and a combination of dietary fibres which dietary fibre combination consists of a dextrin, an inulin and an oligofructose, and no artificial sweetener.
  • The compositions of this invention therefore contain sucrose in an amount of up to 30% by weight, e.g. 15 to 30%, e.g. 20 to 29%, e.g. 24 to 26% by weight based on the total weight of the composition.
  • The dextrin may be present in an amount between 1 to 18% by weight based on the total weight of the composition, e.g. 3 to 14%, e.g. 6 to 10%.
  • The dextrin is preferably long-chain, e.g. a complex long-chain dietary fibre, and may be straight-chain, branched-chain or a mixture. Dextrins suitable for the compositions of this invention include corn dextrin, malt dextrin, oat dextrin and wheat dextrin. Corn dextrin is preferred.
  • In one embodiment, the dextrin is partially digestible.
  • Suitable corn dextrins are commercially available under the trademark Nutriose, e.g. Nutriose FM 10, from the Roquette company.
  • In one embodiment, the inulin and oligo fructose are pre-mixed and used as a mixture. When present as a mixture, the oligofructose inulin mixture is present in an amount of 1 to 17%, e.g. 4 to 13%, e.g. 6 to 11% by weight, based on the weight of the composition.
  • The oligofructose inulin mixture may comprise 10 to 90% by weight, e.g. 20 to 80%, short-chain fibres and 90 to 10% by weight, e.g. 80 to 20%, long-chain fibres. The oligofructose inulin mixture comprises linear chains of fructose units linked by β (2-1) bonds and may comprise terminal glucose units. In one embodiment, the oligofructose inulin mixture comprises inulin with a degree of polymerisation (DP) greater than 10 and oligofructose with an average degree of polymerisation (DP) between 2 and 7.
  • The applicants understand "long-chain" to indicate a DP of 20 or more. "Short-chain" is understood to mean a DP of 4.
  • A suitable oligofructose inulin mixture is available commercially under the trademark Raftilose Synergy1 from the Orafti company.
  • The compositions of this invention may comprise a predominantly short-chain or low DP fibre component as oligofructose such as that available commercially under the trademark Actilight, e.g. Actilight 950P, from the Beghin Meiji company. When present, the short-chain or low DP fibre component is present in an amount of 1 to 17%, e.g. 4 to 13%, e.g. 6 to 11% by weight.
  • The weight ratio of fibre component, e.g. the oligofructose inulin mixture, or the predominantly short-chain fibre component, to dextrin may be 1:2 to 2:1, e.g. 1:1.5 to 1.5:1, e.g. 1:1.2 to 1.2:1 such as 1:1.15 to 1.15 to 1, e.g. 1.1:1 to 1:1.1.
  • When an inulin/oligofructose mixture is used in the compositions of this invention, the weight ratio of inulin to oligofructose may be between 1:5 to 5:1, for example 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, or 4:1.
  • The total amount of dextrin and oligofructose inulin mixture or dextrin and predominantly short-chain oligofructose fibres may comprise between 2% and 35% by weight based on the total weight of the composition, for example 8 to 25%, for example 10 to 20% by weight, e.g. 12%, 13%, 14%, 15%, 16%, 17%, 18% or 19%.
  • The dextrin, inulin and oligofructose components used in the compositions of this invention may be respectively in amorphous or crystalline form.
  • The compositions of this invention comprise constituents typically used in chocolate. Thus, in addition to the sucrose and dietary fibre components, the following constituents may be present, in weight% based on the total weight of the composition:
    Cocoa butter: between 15 and 30% by weight.
  • Full cream milk powder (FCMP) or a combination of skimmed milkpowder and anhydrous milkfat: when present, between 2 and 30 % by weight, e.g. 20 to 25%.
    Cocoa liquor: between 5 and 60% by weight, e.g. 10 to 45%.
  • Emulsifier: the applicants have found that suitable emulsifiers include lecithin, fractionated lecithin, ammonium phosphatide (AMF), castor oil lipids or polyglycerol polyricinoleate (PGPR), or a mixture of two or more of these. The emulsifier may be present in an amount of up to 1 %, e.g. 0.5 to 0.7% based on the total weight of the composition. Lecithin, if used, may be present in form of a salt, e.g. phosphate.
  • If present, preferred emulsifiers are lecithin phosphate or a mixture of AMF with PGPR. An AMF/PGPR mixture using a weight ratio of 1:3 to 3:1, such as 1:2 to 2:1, e.g. 1:1, permits an improved yield. Less cocoa butter is required in order to obtain a satisfactory rheology.
    Vanillin: 0.01 to 0.1 %, e.g. 0.02 to 0.05%.
  • The compositions of this invention are free of artificial sweetener, e.g. intensive artificial sweetener.
  • Water-content is generally below 2% by weight, e.g. less than 1% by weight based on the total weight of the composition.
  • Following is a description by way of example only of chocolate compositions of this invention.
  • Four separate 1000kg batches are prepared, using composition recipes 1A, 1B, 2A and 2B respectively. Comparative examples are shown under 3 with Table 1, and 4 with Table 2.
  • Full cream milk powder is abbreviated to FCMP.
    • 1A Milk chocolate (not forming part of the invention)
  • % weight
    Sucrose 25.0
    Cocoa butter 23.8
    FCMP spray 22.50
    Cocoa liquor 11.3
    Actilight fibres 9.0
    (Dietary fibre: Actilight P95 oligofructose)
    Nutriose FM10 7.8
    corn dextrin 0.57
    Lecithin phosphate 0.03
    Vanillin ex-lignin 100
  • A 1000kg batch is prepared using recipe 1A. The mixing and refining steps are followed by conching. Conching takes place at 70°C. A total cycle time of 9 hours is employed as follows:
    conche filling 3 hours
    dry conching 4.5 hrs
    finishing 0.5 hr
    pumping 1 hr
    total cycle time 9 hrs.
  • The vanillin is added in the finishing tank.
    • 1B Dark chocolate (not forming part of the invention)
  • % weight
    Sucrose 29.2
    Cocoa butter 11.7
    FCMP spray -
    Cocoa liquor 43.8
    Actilight fibres 8.8
    (Dietary fibre: Actilight P95 oligofructose)
    Nutriose FM10 5.8
    corn dextrin 0.68
    Lecithin phosphate 0.02
    Vanillin ex-lignin 100
  • A 1000kg batch is prepared using recipe 1B. Processing, including conching, is performed in analogous manner to that of 1A using a somewhat higher conching temperature of approx. 100°C.
    • 2A Milk chocolate
  • % weight
    Sucrose 25.0
    Cocoa butter 23.8
    FCMP spray 22.5
    Cocoa liquor 11.3
    Dietary fibre 9.0
    (Raftilose Synergy 1 as oligofructose / inulin mixture)
    Dietary fibre 7.8
    (dextrin, Nutriose FM10) 0.57
    Lecithin phosphate 0.03
    Vanillin ex-lignin 100
  • A 1000kg batch is prepared using recipe 2A.
  • The chocolate making process consists essentially of mixing, refining and conching in analogous manner to that of 1A. Conching takes place at approx. 70°C. A total cycle time of 9 hours is employed as follows:
    conche filling 3 hours
    dry conching 4.5 hrs
    finishing 0.5 hr
    pumping 1 hr
    total cycle time 9 hrs.
    • 2B Dark chocolate
  • % weight
    Sucrose 29.2
    Cocoa butter 11.7
    FCMP spray -
    Cocoa liquor 43.8
    Dietary fibre 8.8
    (Raftilose Synergy 1 as oligofructose / inulin mixture)
    Dietary fibre 5.8
    (dextrin, Nutriose FM10)
    Lecithin phosphate 0.68
    Vanillin ex-lignin 0.03
    100
  • A 1000kg batch is prepared using recipe 2B. Processing, including conching, is performed in analogous manner to that of 1B. Conching takes place at a approximately 100°C.
    • Comparative examples
  • A 5500kg batch is prepared for Composition 3A, a composition of the invention.
    • Examples 3B to 3E (not forming part of the invention)
  • A 40 kg batch is prepared for each of compositions 3B to 3E as listed in Table 1. A taste evaluation is undertaken based on the perceived combination of three parameters, namely caramel note, stickiness, and dry/ sandy/grainy mouthfeel. Ranking used: 1 = poorest; 7 = best. The rankings are listed in Table 1. Composition 3A receives 3.8, the highest score.
    • Examples 4B to 4D (not forming part of the invention)
  • A 40kg batch is prepared for each of compositions 4B, 4C, and 4D using the blends as listed in Table 2. A taste evaluation is undertaken in analogous manner to that for Examples 3B to 3E. Composition 3A receives a score of 5, the highest score.
    Table 1 REFERENCE COMPARATIVE EXAMPLES MILK CHOCOLATE, 40kg batch
    3A 3B 3C 3D 3E
    5500kg batch
    COMPOSITION Weight % wt % wt % wt % wt % wt %
    Sugar 42 24 24 24 24 24
    Cocoa butter 24 24 24 24 24 24
    Whole milk powder 22.5 22.5 22.5 22.5 22.5 22.5
    Cocoa mass 11.5 11.5 11.5 11.5 11.5 11.5
    Dietary Fibre (Inulin) 18
    Dietary Fibre (Polydextrose) 18
    Dietary fibre (oligofructose-inulin mixture) 9 18
    Dietary fibre (Dextrin) 9 18
    Emulsifier (soya lecithin) + + + + + +
    Vanillin + + + + + +
    TASTE EVALUATION: 1-7 TEST, STATE PANEL: 6 trained persons, reference, overall score (based on 3 parameters)
    Caramel note, Stickyness, Dry/sandy/grainy 3.8 3.3 2.3 3.5 3.2
    "+" represents trace quantity, < 1% by weight
    TEST 1 - 7, simple difference test. 1: large difference; 7: no difference in relation to the reference.
    Table 2 REFERENCE COMPARATIVE EXAMPLES MILK CHOCOLATE, blends
    3A 4A 4B 4C
    5500kg batch
    COMPOSITION Weight % wt % wt % wt % wt %
    Sugar (sucrose) 42 24 24 24 24
    Cocoa butter 24 24 24 24 24
    Whole milk powder 22.5 22.5 22.5 22.5 22.5
    Cocoa mass 11.5 11.5 11.5 11.5 11.5
    Dietary Fibre (Inulin) 9
    Dietary Fibre (Polydextrose) 9 9
    Dietary fibre (oligofructose-inulin mixture 9 9
    Dietary fibre (Dextrin) 9 9 9
    Emulsifier (soya lecithin) + + + + +
    Vanillin + + + + +
    TASTE EVALUATION: 1-7 TEST, TASTE PANEL: 6 trained persons, overall score (based on 3 parametrs)
    Caramel note, Stickyness, Dry/sandy/grainy 5 3.9 4.1 3.9
    MIX
    3B 50 50
    3C 50
    3D 50
    3E 50 50
    TEST 1-7, simple difference test. 1: large difference / 7: no difference - in relation to the reference
  • The present invention provides improved confectionery, in particular chocolate, compositions with a low sugar content which are better tolerated than hitherto known reduced sugar chocolate compositions and have an acceptable rheology.
  • The compositions of this invention avoid an increase in fat content.
  • The compositions of the invention demonstrate several advantages over known compositions. Thus, the compositions of this invention
    • are more easily processed on an industrial scale;
    • provide an acceptable taste profile;
    • present an acceptable and improved mouth-feel;
    • are suitable for consumption by adults and children;
    • provide a potentially lower glycaemic index;
    • are well-digested,
      and
    • colonically and intestinally better tolerated.

Claims (10)

  1. A chocolate composition comprising sucrose in an amount of up to 30% by weight and a combination of dietary fibres and wherein the fibre combination consists of
    - a dextrin,
    - an inulin, and
    - an oligofructose,
    and wherein the composition is free of artificial sweetener.
  2. A composition as claimed in claim 1 wherein the dextrin is a corn dextrin.
  3. A composition as claimed in any preceding claim wherein the dextrin, oligofructose and inulin are present in an amount of 10 to 20% by weight based on the total weight of the composition.
  4. A composition as claimed in claim 1 which comprises dextrin and from 6 to 17% by weight of a mixture of inulin and oligofructose.
  5. A chocolate composition as claimed in claim 1 consisting essentially of sucrose: 23 to 27% cocoa butter: 22 to 25% full cream milk powder: 20 to 25% cocoa liquor: 9 to 13% Inulin oligofructose mixture 7 to 11% Corn dextrin 5 to 10% emulsifier: 0.3 to 0.9% vanillin: 0.01 to 0.06 %
    wherein the amounts are by weight and are based on the weight of the total composition and total 100%.
  6. Use of a combination of dietary fibres which consists of a dextrin, an inulin, and an oligofructose to replace at least 30 % by weight of sucrose in a chocolate composition, and wherein the chocolate composition is free of artificial sweetener.
  7. Use as claimed in claim 6 wherein the dextrin is a corn dextrin.
  8. Use as claimed in claim 6 or claim 7 wherein the dextrin, oligofructose and inulin are present in an amount of 10 to 20% by weight based on the total weight of the composition.
  9. Use as claimed in any of claims 6 to 8 wherein the combination of dietary fibres consists of dextrin and from 6 to 17% by weight of an oligofructose inulin mixture, based on the weight of the composition.
  10. Use as claimed in claim 6, wherein the composition consists essentially of sucrose: 23 to 27% cocoa butter: 22 to 25% full cream milk powder: 20 to 25% cocoa liquor: 9 to 13% Inulin oligofructose mixture 7 to 11% Corn dextrin 5 to 10% emulsifier: 0.3 to 0.9% vanillin: 0.01 to 0.06 %
    wherein the amounts are by weight and are based on the weight of the total composition and total 100%.
EP06804888.3A 2005-11-28 2006-11-28 Confectionery compositions Active EP1954147B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL06804888T PL1954147T3 (en) 2005-11-28 2006-11-28 Confectionery compositions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0524128.6A GB0524128D0 (en) 2005-11-28 2005-11-28 Compositions
PCT/CH2006/000667 WO2007059644A1 (en) 2005-11-28 2006-11-28 Confectionery compositions

Publications (2)

Publication Number Publication Date
EP1954147A1 EP1954147A1 (en) 2008-08-13
EP1954147B1 true EP1954147B1 (en) 2018-10-17

Family

ID=35601299

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06804888.3A Active EP1954147B1 (en) 2005-11-28 2006-11-28 Confectionery compositions

Country Status (9)

Country Link
US (1) US8563074B2 (en)
EP (1) EP1954147B1 (en)
JP (1) JP5085557B2 (en)
CN (1) CN101309595B (en)
CA (1) CA2630621C (en)
ES (1) ES2706013T3 (en)
GB (1) GB0524128D0 (en)
PL (1) PL1954147T3 (en)
WO (1) WO2007059644A1 (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090214741A1 (en) * 2003-11-12 2009-08-27 Chandrani Atapattu Low density stable whipped frosting
GB0723182D0 (en) * 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
US20090285964A1 (en) * 2008-05-14 2009-11-19 Texas Peanut Butter Eggs, Inc. Fiber-fortified chocolate
CN102159089B (en) * 2008-09-16 2014-12-03 蒂西苏克拉菲纳德里有限公司 Confectionery product
EP2599390A1 (en) 2011-12-03 2013-06-05 Cavalier N.V./S.A. A fiber enriched filling composition for a chocolate product
BE1020640A3 (en) 2011-12-03 2014-02-04 Cavalier Nv A FILLED COMPOSITION FOR A CHOCOLATE PRODUCT.
CN102511602B (en) * 2011-12-27 2014-01-15 内蒙古伊利实业集团股份有限公司 Chocolate coating for crackling milk slice, crackling milk slice and preparation method of chocolate coating
US20190075804A1 (en) * 2016-03-14 2019-03-14 Balkan Pastry Ltd 1988 Edible fat product
JP6259047B1 (en) * 2016-11-07 2018-01-10 森永製菓株式会社 Chocolate production method
AU2019285565B2 (en) 2018-06-15 2022-08-04 Kraft Foods Schweiz Holding Gmbh Chocolate composition
EP4106538A1 (en) * 2020-02-21 2022-12-28 Cargill, Incorporated Cocoa composition
JP7146294B2 (en) * 2020-08-31 2022-10-04 日新化工株式会社 chocolate
CZ35088U1 (en) * 2021-04-12 2021-05-18 Chocolate experience s.r.o. Chocolate containing soluble fibre

Family Cites Families (44)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3739999A1 (en) 1987-11-25 1989-07-06 Suedzucker Ag METHOD FOR THE PRODUCTION OF SUGAR-FREE, DIETETIC AND / OR TOOTH-SAVING CHOCOLATES
US5017400A (en) * 1988-06-10 1991-05-21 Suomen Xyrofin Oy Non-cariogenic sweetener
US4911937A (en) * 1988-06-24 1990-03-27 Warner-Lambert Company Chewable, peelable, layered soft nougat candies
US5419925A (en) 1989-03-28 1995-05-30 The Procter & Gamble Company Reduced calorie fat compositions containing polyol polyesters and reduced calorie triglycerides
BE1005438A4 (en) * 1991-10-04 1993-07-27 Raffinerie Tirlemontoise Sa Cream compositions containing fructan, their method of preparation and use compositions.
FR2676164A1 (en) 1991-05-06 1992-11-13 Roquette Freres HYPOCALORIC CHOCOLATE.
DE69118211T2 (en) * 1991-08-07 1996-10-02 Raffinerie Tirlemontoise Sa LOW-CALORIE CHOCOLATE COMPOSITION
US5286501A (en) * 1992-12-30 1994-02-15 Wm. Wrigley Jr. Company Petroleum wax-free chewing gums having improved flavor release
FR2688800B1 (en) * 1992-03-19 1995-06-16 Roquette Freres PROCESS FOR THE PREPARATION OF LOW DIGESTIBLE POLYSACCHARIDES, POSSIBLY HYDROGENIC.
US5238698A (en) * 1992-06-17 1993-08-24 Jacobs Suchard Ag Product and process for producing milk chocolate
WO1995003708A1 (en) 1993-08-03 1995-02-09 Immunopath Profile, Inc. Product and process of making hypoallergenic chocolate compositions
JP3380819B2 (en) * 1993-09-20 2003-02-24 森永製菓株式会社 Chocolate containing sugar substitute
GB2282952A (en) 1993-10-20 1995-04-26 Albert Zumbe Process for manufacture of reduced fat and reduced calorie chocolate
JP3310738B2 (en) * 1993-11-10 2002-08-05 株式会社ロッテ Low calorie chocolate
US5490996A (en) 1994-01-11 1996-02-13 Kraft Jacobs Suchard Ag Process for producing an improved sucrose-free milk chocolate
US5425957A (en) 1994-03-29 1995-06-20 Kraft Jacobs Suchard Ag Product and process for producing a sucrose-free water-containing milk chocolate
DE69505395T2 (en) 1994-08-01 1999-04-29 Unilever Nv WATER CONTINUOUS EDIBLE SPREAD
US6221422B1 (en) * 1994-11-18 2001-04-24 Xyrofin Oy Process for preparing chocolate
GB9502794D0 (en) 1995-02-14 1995-04-05 Cerestar Holding Bv Chocolate composition
JP3426440B2 (en) * 1996-01-18 2003-07-14 株式会社ロッテ Novel lactose-free lactose-free lactose-free milk powder, food and drink containing the same, and method for producing lactose-free lactose-free milk and de-lactose-free milk powder
EP1018895A4 (en) 1996-07-26 2000-11-22 Kristine A Bateman Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications
DK0821885T4 (en) 1996-07-31 2006-10-09 Raffinerie Tirlemontoise Sa Fructan and / or polydextrose-containing milk product powders, process for their preparation and use
GB9620027D0 (en) 1996-09-26 1996-11-13 Cerestar Holding Bv Chocolate containing spray dried glucose
EP0861852A1 (en) 1997-02-27 1998-09-02 Tiense Suikerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.) Low density fructan composition
IT1290817B1 (en) 1997-03-25 1998-12-11 Savas S A S Di Alessandro Sene SOLUBLE SWEETENER COMPOSITION CONTAINING FOOD FIBERS ITS PREPARATION AND USE FOR FOOD PURPOSES
IL132440A (en) 1997-04-18 2002-09-12 Mcneil Ppc Inc Low calorie, palatable fiber-containing sugar substitute
TW444109B (en) * 1997-06-20 2001-07-01 Exxon Production Research Co LNG fuel storage and delivery systems for natural gas powered vehicles
US6432460B1 (en) * 1998-06-12 2002-08-13 General Mills, Inc. Food product and method of preparation
EP1091653A4 (en) 1998-06-16 2002-05-29 Victor R Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby
EP1146797A4 (en) * 1999-01-07 2004-09-01 Danisco Cultor America Inc Dietetic chocolate composition
EP1125507A1 (en) * 2000-02-15 2001-08-22 Tiense Suikerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.) Inulin products with improved nutritional properties
US6436453B1 (en) * 2000-06-16 2002-08-20 General Mills, Inc. Production of oil encapsulated minerals and vitamins in a glassy matrix
FR2822643B1 (en) 2001-03-30 2005-03-04 Roquette Freres PROCESS FOR PREPARING A HYPOCALORIC FOOD
FR2822644B1 (en) 2001-03-30 2005-03-11 Roquette Freres SUGAR CONFECTIONERY
FR2822641B1 (en) * 2001-03-30 2005-03-04 Roquette Freres PROCESS FOR MANUFACTURING COMPOSITIONS BASED ON FIBER ENRICHED FRUITS AND COMPOSITIONS THUS OBTAINED
IES20010488A2 (en) 2001-05-21 2002-10-30 Kerry Group Services Int Ltd Food product
FI20021312A (en) 2002-07-03 2004-01-04 Danisco Sweeteners Oy Crystallization of polyol compositions, crystalline composite polyol product and its use
DE10248632A1 (en) 2002-09-23 2004-04-01 Sustech Gmbh & Co. Kg Coated chewing gum
US20040086615A1 (en) * 2002-11-04 2004-05-06 Cargill, Inc. & Cerestar Holding Bv Reduced calorie confectionery compositions
DE10328180A1 (en) * 2003-06-16 2005-01-13 Südzucker AG Mannheim/Ochsenfurt Use of isomalt as prebiotic
US20050118311A1 (en) 2003-12-02 2005-06-02 Best Eric T. Reduced-fat flavored coating and methods of using same
ES2363157T3 (en) * 2004-07-12 2011-07-22 Archer-Daniels-Midland Company FOOD COMPOSITIONS AND RELATED PROCEDURES.
EP1629730A1 (en) * 2004-08-12 2006-03-01 First-to-Market N.V. Functional sugar replacement
US20060088637A1 (en) * 2004-10-22 2006-04-27 Sweetsue Llc Sugar substitute and bulking agent and chocolate

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None *

Also Published As

Publication number Publication date
EP1954147A1 (en) 2008-08-13
JP5085557B2 (en) 2012-11-28
PL1954147T3 (en) 2019-04-30
CN101309595A (en) 2008-11-19
ES2706013T3 (en) 2019-03-27
US8563074B2 (en) 2013-10-22
CA2630621C (en) 2015-02-17
US20090017184A1 (en) 2009-01-15
JP2009517005A (en) 2009-04-30
WO2007059644A1 (en) 2007-05-31
CN101309595B (en) 2012-01-04
CA2630621A1 (en) 2007-05-31
GB0524128D0 (en) 2006-01-04

Similar Documents

Publication Publication Date Title
EP1954147B1 (en) Confectionery compositions
US20110014350A1 (en) Chocolate composition
US20060088637A1 (en) Sugar substitute and bulking agent and chocolate
NO304343B1 (en) Low-calorie chocolate and a process for making it
WO2015134062A1 (en) Low calorie sugar substitute composition and methods for making the same
EP3784045A1 (en) Chocolate composition
AU765562C (en) Dietetic chocolate composition
EP2219460A1 (en) Bakery product with white chocolate comprising fibre
US20090238941A1 (en) Prebiotic chocolate and method for producing the same
US20030152683A1 (en) Sugar-free cream icing
JPH10506273A (en) Foods containing low-calorie fillers
JP3752275B2 (en) Crystalline kestose-containing chocolate
US20100062101A1 (en) Compositions
DE69914703T2 (en) Sugarless coating composition
US20110129585A1 (en) Compositions
US11172689B2 (en) Sugar-reduced food cream composition using native pea starch

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20080418

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

REG Reference to a national code

Ref country code: HK

Ref legal event code: DE

Ref document number: 1117707

Country of ref document: HK

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20131108

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: EXAMINATION IS IN PROGRESS

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: GRANT OF PATENT IS INTENDED

INTG Intention to grant announced

Effective date: 20180508

RIN1 Information on inventor provided before grant (corrected)

Inventor name: LANDUYT, ALEX

Inventor name: DE VIS, MAURICE

Inventor name: DE BROUWER, MARIJKE

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE PATENT HAS BEEN GRANTED

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: DE

Ref legal event code: R096

Ref document number: 602006056613

Country of ref document: DE

Ref country code: AT

Ref legal event code: REF

Ref document number: 1052896

Country of ref document: AT

Kind code of ref document: T

Effective date: 20181115

REG Reference to a national code

Ref country code: NL

Ref legal event code: FP

REG Reference to a national code

Ref country code: LT

Ref legal event code: MG4D

REG Reference to a national code

Ref country code: AT

Ref legal event code: MK05

Ref document number: 1052896

Country of ref document: AT

Kind code of ref document: T

Effective date: 20181017

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2706013

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20190327

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: IS

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190217

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: LV

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: LT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: BG

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190117

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190217

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20190118

Ref country code: SE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 602006056613

Country of ref document: DE

REG Reference to a national code

Ref country code: NL

Ref legal event code: MM

Effective date: 20181201

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CZ

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: LU

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181128

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

REG Reference to a national code

Ref country code: BE

Ref legal event code: MM

Effective date: 20181130

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: EE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: RO

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: SK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: NL

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181201

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

26N No opposition filed

Effective date: 20190718

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20190601

Ref country code: SI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181128

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181128

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181130

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20200108

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181129

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: HU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT; INVALID AB INITIO

Effective date: 20061128

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20181017

P01 Opt-out of the competence of the unified patent court (upc) registered

Effective date: 20230516

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20231123

Year of fee payment: 18

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20231120

Year of fee payment: 18

Ref country code: CH

Payment date: 20231202

Year of fee payment: 18

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: PL

Payment date: 20231120

Year of fee payment: 18